The key to this Roasted Poblano Soup is getting creative with the garnish. Crema, cilantro stems, and a dash of acidity will turn it into something otherworldly. So good! mexicanplease.com
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4.46 from 37 votes

Roasted Poblano Soup

The key to this Roasted Poblano Soup is getting creative with the garnish. Crema, cilantro stems, and a dash of acidity will turn it into something otherworldly. So good!
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Servings: 3 people
Calories: 292kcal
Author: Patrick Calhoun | Mexican Please

Ingredients

  • 4-5 poblano peppers
  • 1 onion
  • 3 garlic cloves
  • 3 Tablespoons butter
  • 3 Tablespoons all purpose flour
  • 4 cups stock
  • 1/2 teaspoon salt (plus more to taste)
  • freshly ground pepper

For the garnish (optional)

  • finely chopped cilantro stems
  • Crema (or heavy cream or sour cream)
  • hot sauce
  • freshly ground pepper

Instructions

  • Rinse the poblanos and roast on a baking tray at 400F. Give them a flip after 15 minutes. They'll be mostly roasted in another 10-15 minutes, so 25-30 minutes total roasting time in the oven.
  • Add 3 Tablespoons butter to a saucepan on medium heat.  Chop an onion and add to the saucepan, sauteing for 5-7 minutes.  Mince 3 garlic cloves and add to the onion, cooking for 1-2 minutes
  • Add 3 Tablespoons flour to the onion mixture and mix well.  Add 4 cups of stock along with 1/2 teaspoon salt and freshly cracked pepper. Stir well.  Bring to a simmer and cook for 8-10 minutes.
  • Once the poblano peppers have cooled a bit, pull off as much skin as you can. Then de-stem and de-seed the poblanos.
  • Roughly chop the poblanos and add them to the saucepan.  Cook until everything is at a uniform temp and then combine the mixture in a blender (use caution when blending hot liquids).
  • Return mixture to the saucepan and simmer for 5-10 minutes. Salt to taste. I added another 1/4 teaspoon of salt.
  • Serve immediately but don't forget to garnish! I used Crema, finely chopped cilantro stems, freshly ground pepper, and a couple dashes of Valentina hot sauce.
  • The acidity of the hot sauce pairs well with the poblanos so feel free to re-garnish once you make your way through the top layer.
  • Store leftovers in an airtight container in the fridge.

Notes

This soup is spicy!  If you want a milder version I would recommend roasting all of the poblanos but only adding half or two-thirds of them to the pan to start with.  Once blended, take a taste and if you want more heat simply add more poblano. 
 
I used homemade stock with this recipe. Storebought stock typically has a higher sodium level so adjust accordingly.
Poblano size varies. I would suggest using 3-4 if they are larger, and 5-6 if they are smaller.
I used Valentina hot sauce to add a hint of acidity but there are lots of options for this: lemon/lime juice, vinegars, or your choice of hot sauce.
I tried this recipe with cream mixed into the soup but didn't like it as much. I preferred it when the cream was used as a garnish.

Nutrition

Calories: 292kcal